Raspberry and mascarpone cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, cold
• 1 pinch of salt
• 150 g sugar
• 40 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 70 g almonds, ground
• possibly grease for the mold
• 300 g raspberries, frozen or fresh
• 4 tbsp Amaretto, optional
• 250 g raspberry jam
• 400 g mascarpone
• 300 g quark, 20% fat
• 2 packets of vanilla sugar
• 200 g whipped cream
• 1 pack of Sahnefest

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water and a pinch of salt until stiff peaks form. Gradually add 100g of sugar and fold in the egg yolks one at a time. Thoroughly mix the flour with the cornstarch and baking powder, sift it onto the egg mixture, and carefully fold in the ground almonds. Pour the sponge mixture into a greased or lined springform pan (26cm diameter). Bake in a preheated oven at 175°C (top/bottom heat) for 20 to 30 minutes. Then let it cool. Defrost the raspberries (otherwise the juice will soak into the base later; this isn’t necessary with fresh ones). Set aside 12 raspberries for decoration, if desired. Cut the base horizontally. Drizzle the top with Amaretto, if desired, and spread the bottom with raspberry jam. Then place a cake ring around the bottom layer and top with the raspberries. Combine the mascarpone, quark, 100g of cream, 40g sugar, and vanilla sugar and spread over the raspberries. Cover with the second layer. Whip the remaining cream with one packet of whipped cream stabilizer and 10g of sugar until stiff peaks form. Decorate the top layer with the raspberries and a piping bag. Then refrigerate the cake for at least 3 hours.